Naturally sparkling, the grapes were fermented in fibreglass tanks and racked a number of times during fermentation to remove the sediment. They were then bottled under crown cap and left to finish fermentation to build up a natural pressure of carbon dioxide. After 10 months the bottles were riddled, disgorged and topped with the same wine (from other decanted bottles) and crown capped again.
Shipping:For our detailed shipping costs click here
Sign up to get the latest on sales, new releases and more…